Preserved Lemons

Preserved lemons are often used in Moroccan cuisine, bringing a fragrant, salty, citrus punch to tagines or couscous. You can add spices to the pickling liquid, but a basic preserved lemon recipe requires nothing more than lemons and salt. The combination of salt and acid will soften the lemons and mellow out their flavor.

When you’re ready to use the preserved lemons, give them a good rinse, and pull out the pulp — it’s the satiny peel you’re after. Add them to braised chicken and olives for a traditional winning flavor combination, or chop the peel into a small dice to brighten up a salad. A little goes a long way. What’s even better, preserved lemons can last one to two years in the fridge, so next time life gives you some good lemons, preserve them. You’ll be enjoying the fruits of your labor for a long time after.

Ingredients

• 2 1/2 pounds lemons (Meyer lemons, if you can find them)
• 1/4 cup unrefined sea salt

Instructions

1. Trim the ends off lemons, taking care not to cut into the flesh. Deeply score the lemons lengthwise, as if to quarter them, keeping the base of the lemon intact.
2. Sprinkle the interior of the lemons with unrefined sea salt then layer them in a Mason jar, crock, or fermentation device.
3. Sprinkle the lemons with salt then mash with a wooden spoon or dowel until the rinds of the lemon begin to soften and the lemons release their juice. The lemon juice will combine with the salt to create a brine that’s conducive to the proliferation of beneficial bacteria.
4. Continue mashing, salting, and mashing until your lemons fill the jar and rest below the level of the brine. If you need more liquid, juice some additional lemons.
5. Ferment at room temperature for three to four weeks, shaking the jar several times a week.
6. Transfer lemons to the refrigerator and use as needed. Well sealed, lemons can be kept for a year in the refrigerator.